JP2007209221A - Strawberry paste and method for producing the same, and jelly with straw paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To surely prevent a tannin that has been insolubilized by de-astringency treatment from being changed to water-soluble by cooking, and to prevent separation and deterioration of moisture contained in the paste, A new rice cake paste containing the whole is provided.
SOLUTION: The persimmon subjected to the de-astringing treatment process 1 is separated into a real part and a skin part by a freezing / peeling process 2 and the skin part is dried and pulverized 9 while the pulp part is a food processor. , Dried to half the weight, crushed and concentrated in step 3 to set the sugar content to a predetermined level, heated to 75-85 ° C. through the antioxidant addition step 4, and 5% of the final weight After the step 5 of adding the dried husk powder, the heating is stopped and the step 6 of adding soybean powder of 5% or more of the finished weight is performed, cooled to room temperature, frozen through the sealed packaging step 7, This is a method for producing a soot paste, which is performed in step 8 for enabling shipping and storage.
[Selection] Figure 1

Description

    The present invention includes all fields related to the technology for making fruits into pastes, and in particular, the field required for manufacturing the straw paste that has been subjected to astringent treatment, as well as the equipment required for the manufacture. From the field of providing and selling appliances, materials required for those materials, machinery and parts, such as fields that provide wood, stone, various fibers, plastics, various metal materials, etc. General industries such as the field of electronic components and control-related equipment that integrates them, the field of various measuring instruments, the field of the equipment, the power machine that moves the equipment, the field of electric power and energy as the energy, and the field of oil Fields collectively referred to as machinery, as well as testing and researching these facilities and equipment, fields related to their display, sales, import and export, generals, and results of their use In addition to the fields related to the collection and transportation of garbage waste generated by the operation of equipment and equipment to build it, equipment, etc. There is no technical field that is not related to the field.

(Points of interest)
Most of the fruits produced in Japan are acidic foods with acidity, but the only ones are alkaline foods, and they also have abundant nutrients such as vitamins and minerals contained in the fruits. Is supplied to the market as a popular fruit, but as harvested persimmons have a strong astringency due to water-soluble persimmon tannins, carbon dioxide or alcohol is generally used for raw consumption It is necessary to apply astringency removal process, etc., and in addition to the grapes that have been subjected to such astringency removal process, although there is processing to dried potatoes, it is applied because it is technically very difficult to use for other processed foods There are not many examples left.

    For example, when producing strawberry paste that can be added to various foods such as confectionery and noodles, beverages, etc. to give the flavor of strawberry fruit, other acidic foods such as apple and strawberry, blueberries, citrus fruits and the like Must be processed completely differently, and then added to other foods such as confectionery and noodles, heat-cooked strawberry paste that has been treated to remove astringency, which has been changed from water-soluble tannin containing strawberry fruit to insoluble tannin When it is done, it changes to water-soluble tannins again, and astringency is generated. To produce strawberry paste that can be added to various foods, it is necessary not to change to water-soluble by heating. Stabilization of tannin is indispensable, but the actual situation is that such a technology has not yet been completed.

(Conventional technology)
Among them, there is no reason to overcome such a problem. For example, Japanese Patent Application Laid-Open No. 2002-165571 has been proposed as an invention of “powder paste and its manufacturing method, pongee chutney and its manufacturing method and dripping dripping”. The process of preparing the cocoon pulp from which the seeds, seeds and skin have been removed, as well as the process of removing the astringency before or after preparing the cocoon pulp, and heating the cocoon pulp And the process of partially removing the water and changing it into a paste-like form, the main component is the fruit pulp of the cocoon containing insoluble tannin that has been changed from soluble tannin by deprivation, and does not contain soluble tannin As in the invention for obtaining a koji paste without astringency, or the method for processing koji and the gel food produced using the method described in Japanese Patent Application Laid-Open No. 8-256722. A first step of reducing the viscosity by adding pectinase to the soot paste, and degassing the air contained therein, and placing the soot paste in a vacuum atmosphere and still remaining The soot paste viscosity is reduced by the soot processing method including the third step of degassing the air that has been removed and the fourth step of containing nitrogen gas in the soot paste after degassing, There are products in which the product is uniformly dispersed with respect to the product, the product is prevented from being discolored by deaeration of the air, and the gas paste is adjusted to the original color by the gas content of nitrogen gas.

    Moreover, as in the “method for treating cocoons” disclosed in Japanese Patent Application Laid-Open No. 6-276990, the process of freezing the cocoons and the thawing cocoons in a container having a large number of small holes or a mesh structure By the process of separating the pulp part and the residue (seed, skin, spatula), and the process of separating the pulp part into juice and solid parts by squeezing filtration or centrifugation, astringent and conventionally discarded Up to overripe persimmon fruit that could only be used as a food processing material, or as disclosed in the invention of "Paper paste manufacturing method for confectionery" in JP-A-6-253768, The storage maturation process, which stores until matured, and peels the matured koji with a knife, cuts only the fruit except for the seeds and the pulp around the seeds, cuts the fruit into horizontal cuts, and briefly cuts the vertical red fibers peculiar to the koji Peeling and shaving process, boiled cut meat in boiling water at 100 ° C and boiled, and when the color of cross cut flesh changed, lifted from hot water, washed fruit with water, boiled cut meat and water Mixing white sugar and lemon juice and stirring to make a paste-like pulp, then concentrating it by boiling and simmering, and adding a small amount of whiskey to the cooled concentrated straw paste, kneading and storing in a freezer In combination with the process, there is no astringency or astringent smell, it can make full use of the unique taste of confectionery while giving the flavor of strawberries, and it can be stored for a long time because it is a concentrated paste There are some things that are thick or thin, or can be freely deformed linearly using a nozzle, and can be used for the skin or kneading as well as for cakes and decorations.

    However, in the first invention, “paste paste and its manufacturing method, pongee chutney and its manufacturing method and dripping dripping”, the paste manufactured using the de-wrinkled koji as a raw material is added to the outside food and heated. When cooking, it does not touch on the phenomenon that insoluble salmon tannin changes into soluble salmon tannin and causes astringency again, and it is a salmon paste that can be added to and used in a wide range of processed foods. In addition, no solution has been taken with respect to the deterioration of quality due to water removal from the soot paste after production, and it can be said that there are problems in handling and storage.

    In addition, the following “process for koji processing and gelled food produced using the method” invention is an invention in which the koji paste is placed in a vacuum atmosphere in the third step to degas the remaining air. , Equipment that enables cooking in a vacuum or nitrogen gas atmosphere that is not required for normal food processing is essential, such as the fourth step of containing nitrogen gas in the degassed paste. However, it has the disadvantage that it cannot be manufactured properly unless appropriate facilities are prepared.

In the subsequent “boiled rice treatment method” invention, the boiled juice is squeezed and separated in the process of producing the boiled paste, and the nutritional components and taste components (taste component, fragrance component) remaining in the boiled paste , Pigment components, etc.) are reduced, and it is not necessarily desirable as a food that uses broken cocoons. In addition, the process of storing the sweet potatoes at the time of eating individually with paper and putting them in a plastic bag for preserving vegetables without opening their mouths and storing them in the refrigerator vegetable storage room until they become red ripening buds is essential. However, there is a drawback that a relatively large number of man-hours are required.
(1) JP 2002-165571 (2) JP 8-256722 (3) JP 6-276990 (4) JP 6-253768

(Awareness of problems)
As described above, the previously proposed “boiled paste and its production method, boiled chutney and its production method and dripping dripping”, “a method for processing boiled rice and a gel-like food produced using the method”, etc. However, there is no solution to the problem of adding a strawberry paste to various foods including confectionery and noodles and changing the water-solubility again to cause astringency at the stage of cooking. In addition, there is a problem of quality deterioration due to water separation during refrigerated storage of the strawberry paste, and furthermore, the “processing method of strawberry” has the disadvantage of requiring special equipment from its manufacturing process. There is a risk that the original umami, color, flavor, nutritional components, etc. will not remain in the `` production method ''. Resolution At present, that has become to those leaving the Manisa the issue.

(Object of invention)
Therefore, the present invention is a method in which strawberry tannin is made water-soluble again even when strawberry paste produced by insolubilizing strawberry tannin, which causes astringency by de-astringency during the manufacturing process, is added to other foods and cooked. It is possible to prevent the moisture content from separating and deteriorating even when the paste paste after production is stored for a long period of time, and it is possible to prevent the deterioration. It can be manufactured relatively easily with equipment, and it cannot develop new koji processing technology that produces high quality koji paste that contains the whole nutrient components of koji and exhibits excellent flavor and color. Based on the judgment of heels, we quickly started developing and researching it, and as a result of repeating trial and error over many years and many trial productions and experiments, this time, finally, a new rice cake paste, its manufacturing method, and its Are those which succeeded in realizing the novel persimmon paste containing jelly by al, in the following, with examples representative of the present invention shown in the drawings, and specifically described the configuration.

(Structure of the invention)
As clearly understood from the embodiments representing the present invention shown in the drawings, the soot paste as the basis of the present invention basically comprises the following constitution.
That is, after removing the skin, buttocks, and seeds, crushed and dried until the weight is reduced by half and the sugar content (Brix) reaches 14%. Add the agent and heat to 75 to 85 ° C., add and mix the appropriate amount of dry husk powder of 5% or more of the finished weight, and further soy beans of 5% or more of the finished weight while the heating is stopped It is a candy paste whose composition is such that an appropriate amount of powder is added and mixed to adjust the final finished sugar content (Brix) to 24%, filled in a hermetic packaging container and frozen.

    When this cocoon paste consisting of this basic composition is shown as a more specific one, the crushed material after removing the skin, heel and seeds is dried until the weight is reduced to half, and the sugar content (Brix) Add the appropriate amount of antioxidant and heat to 80 ° C, and add and mix the appropriate amount of dry husk powder of 5% or more of the finished weight. Furthermore, while the heating is stopped, an appropriate amount of soybean powder of 5% or more of the finished weight is added and mixed to adjust the final finished sugar content (Brix) to 24%, which is then filled into a sealed packaging container and quickly frozen. It becomes.

(Related invention 1)
The present invention includes a novel method for producing a koji paste as described below, which is related to the above-described “koji paste” invention and can be obtained reliably and efficiently.
That is, the cocoon that has undergone the astringent treatment process is separated into a real part and a skin part by a freezing / peeling process, and the skin part is dried and powdered while the heel part and seeds are removed from the real part. , Apply to a food processor, dry to half the weight, perform the crushing and concentration process to set the sugar content to a predetermined finish, heat to 75 to 85 ° C after adding an appropriate amount of antioxidant, After adding and stirring the appropriate amount of 5% or more dry husk powder, stop heating, add the appropriate amount of soybean powder of 5% or more of the finished weight, and stir the product. This is a method for producing a koji paste having a gist of a configuration in which a process of freezing through a process and enabling shipment and storage is performed.

    In other words, the manufacturing method of the cocoon paste composed of this basic structure is to separate the cocoon that has been subjected to the astringent treatment process into a real part and a skin part by a freezing / peeling process, and dry and powderize the skin part. On the other hand, after removing the buttocks and seeds from the real part, it is applied to a food processor, dried to a weight of 1/2, and subjected to a crushing / concentration process to set the sugar content to a predetermined finish, After the addition process, heat to 75 to 85 ° C, add an appropriate amount of dry husk powder of 5% or more of the finished weight, and after stirring, stop heating and add an appropriate amount of soybean powder of 5% or more of the finished weight , The process of stirring, cooling to room temperature and then freezing through a sealed packaging process, making it possible to ship and store it, and to the tannin that has been changed from water-soluble to insoluble by the astringent treatment process Soy protein Engaged thereby, thereby irreversibly fixing the insoluble, and manufacturing method of persimmon paste composed as possible ensure a viscosity which allows blocking the separation of moisture by pectin and sugar Kakigawa.

    More specifically, the wrinkle that has been subjected to the de-astringency treatment process is separated into a real part and a skin part by a freezing / peeling process, and the skin part is dried by irradiation with far-infrared rays and air blowing to be powdered On the other hand, after removing the buttocks and seeds from the real part, it is applied to a food processor, dried to half the weight, and subjected to a crushing and concentration process to set the sugar content to a predetermined finish, and an antioxidant Heat to 75 to 85 ° C through an appropriate amount of addition step, add an appropriate amount of dry husk powder of 5% or more of the finished weight, and after stirring, stop heating and an appropriate amount of soybean powder of 5% or more of the finished weight It can be said that it is a method for producing rice bran paste in which a step of adding and stirring is performed, followed by a step of cooling to room temperature and then rapidly freezing through a sealed packaging step to enable shipping and storage.

    If it shows as a more concrete thing, the cocoon subjected to the de-astringency treatment process is separated into a real part and a skin part by a freezing / peeling process, and the skin part is dried by irradiation with far infrared rays and air blowing, While pulverizing, remove the buttocks and seeds from the real part, then apply to a food processor, dry to half the weight, and crush and concentrate to set the finished sugar content (Brix) to 14% After adding the appropriate amount of antioxidant and heating to 80 ° C after adding the appropriate amount of antioxidant, add the appropriate amount of dry husk powder of 5% or more of the finished weight and agitate, then stop heating and remove 5% of the finished weight. Appropriate amount of soybean powder is added and agitated, cooled to room temperature while adjusting the final sugar content (Brix) to 24%, rapidly frozen through a sealed packaging process, and shipped and stored. I will do the process of It can be said that it is a manufacturing method of the smoked rice cake paste.

(Related invention 2)
Furthermore, the present invention includes a jelly containing strawberry paste as one of processed foods using the strawberry paste.
That is, the koji paste obtained in the present invention is mixed and homogenized with appropriate amounts of jelly preparation, fructose, pH adjuster, citric acid, vitamin C, and water, filled into a mold container, and shaped and solidified. The final sucrose content (Brix) is set to 20 to 30%, and the jelly containing the candy paste has the gist.

    More specifically, the same amount of jelly preparation, fructose, pH adjuster, citric acid, vitamin C, and water are mixed and homogenized in the same koji paste as above, and the final finished sucrose degree (Brix) is 20 to 30%. Sliced jelly solution and skinned, buttocks, and seed-removed astringency sliced to a predetermined thickness, or chopped into blocks of a predetermined size, and sugared to a final sucrose content (Brix) of 40% A jelly paste containing strawberry paste obtained by coagulating in a mold container one or more pieces of astringent cocoon pulp that has been rapidly frozen by adding an appropriate amount of an antioxidant.

    The rice cake paste of the present invention having the structure as described above can reliably prevent the rice cake tannin from becoming water-soluble again when added to various other foods and cooked. Even when stored for a long period of time, it can prevent the separation of moisture and maintain high freshness, and can be manufactured relatively easily with existing equipment in ordinary food factories. It is possible to provide a high-quality koji paste that has an excellent flavor and color that contains the whole, and has excellent characteristics that could not be expected in the past. It has become.

    According to the production method of the present invention for producing such excellent koji paste, dried koji powder derived from koji fruit increases the viscosity of koji paste and separates the water content even when stored for a long time after production. In addition to preventing deterioration, it does not deteriorate during various cooking such as heating, refrigeration, and freezing, and can provide a stable and easy-to-use candy paste, and the dried husk After the process of adding powder, the process of adding 5% or more of the final weight of soybean powder by stopping heating, cooling to room temperature, freezing through a sealed packaging process, enabling the shipment and storage Adopted and added soy protein works to irreversibly fix the insolubility of rice tannin, which has been insolubilized by de-astringency treatment during the manufacturing process, and the produced rice bran paste is added to other foods and cooked. When , Astringency is intended to achieve a significant effect that can be reliably prevented from being reproduced persimmon tannin again water-solubilizing.

    In addition, the husk is dried by irradiating with far-infrared rays and pulverized during the skin drying and pulverization step after the freezing / peeling step in the cocoon paste manufacturing process of the cocoon paste manufacturing method, and pulverized Can be processed into a cinnamon powder while maintaining the components, such as pectin and sugar, which are the main components of the cocoon, and the flavor, color, etc. Makes it possible to produce a high-quality koji paste containing all the nutrient components of koji, and after the soybean powder addition process, the package is sealed and fast-frozen to prevent separation of the moisture content and immediately after processing Thus, it is possible to provide an effect that can provide a koji paste that can be stored for a long time as it is.

    Furthermore, the final sugar content (Brix) in the crushing and concentration process is set to 14%, heated to 80 ° C. after the antioxidant addition process, and the final sugar content (Brix) is 24% after the soybean powder addition process. Because it is set to cool to room temperature while adjusting so that it can be maintained, more stable quality can be secured without installing special cooking facilities, etc., and the quality of taste, flavor and nutritional components is even higher A special effect on quality control that can be managed to a standard can be obtained.

    And according to the jelly with strawberry paste produced by adding the strawberry paste of the present invention, it can be made into a confectionery rich in taste, such as fresh strawberry fruit, unique flavor and natural color, seasonal feeling accompanying them. In addition, sliced into a predetermined thickness of de-astringent persimmons, or chopped into blocks of a predetermined size and sliced to a final finished sucrose degree (Brix) of 40%, rapidly added with an appropriate amount of antioxidant If one or more frozen pieces of astringent fruit pulp are put together with the jelly solution of the present invention, filled into a mold container and solidified, the texture of strawberries can be tasted at the same time. As a food product, higher added value can be obtained.

In implementing the present invention having the above-described configuration, the best or desirable mode will be described.
The persimmon removal astringency treatment step is to perform a treatment for changing water-soluble tannin, which causes astringency contained in persimmon fruit, to insolubility, and specifically, carbon dioxide gas or Desirably, the astringency treatment is performed by storing the persimmon fruit and breathing abnormally in an atmosphere such as alcohol vapor. However, the astringency treatment that promotes drying of the persimmon fruit in an environment of about 25 ° C. or freezing is performed. De-astringency treatment or de-astringency treatment in which persimmon fruits are placed in an aqueous solution of quicklime and sealed, soaked in a shochu or brandy, packed in a cardboard box and stored in a sealed state, and after about a week, shochu again It can be carried out based on various types of de-astringency treatment that has been developed or will be developed in the future, such as de-astringency treatment in which the product is soaked in a brandy or the like and stored in a sealed state for about 5 days.

    In the freezing / peeling process, the persimmon fruit is frozen to stabilize the insolubilized tannin, and the pulp and skin, and other parts such as the cocoon and seeds are separated in order to improve the subsequent processability. To ensure fruit freshness, air freezing method, semi-air blast freezing method, blown freezing method (air blast freezing), contact freezing method (contact freezing), brine freezing method, liquid nitrogen freezing method (flash) Fast freezing, freezing, etc. by freezing) should be performed, and frozen strawberries should be peeled after freezing in order to increase the efficiency of peeling and subsequent pasting operations. desirable.

    The crushing / concentration process involves crushing and crushing the coconut flesh into a paste, and processing and processing to increase the sugar content by reducing the water content in the paste-like flesh, which has been frozen and removed cocoons, skins, and seeds The pulp should be crushed by feeding it into the food processor, and the moisture contained in the crushed pulp during the rolling process should be dried until the total weight of the processed pulp is about half, It is desirable to process so as to concentrate nutritional components and taste components (taste components, fragrance components, pigment components, etc.) in the pulverized pulp without draining the juice as much as possible.

    The skin drying / powdering process is a process of forcibly drying and pulverizing the crust peeled from the frozen persimmon fruit, and the crust that has been frozen is gradually dried naturally It is desirable to heat and dry during the stage that does not lose the freshness of the powder, and to pulverize it into a powder, and to irradiate far infrared rays to lead to sufficient drying, promoting uniform and rapid drying In order to do so, dehumidification and ventilation can be added.

    The antioxidant addition step is to add an appropriate amount of antioxidant to the pulverized pulp obtained by the mashing / concentration step. Specifically, L-ascorbic acid (vitamin C) is used. It is preferable to use any of various antioxidants including erythorbic acid (isoascorbic acid), catechin, dibutylhydroxytoluene (BHT), tocopherol (vitamin E), butylhydroxyanisole (BHA), etc. It is possible to select and use.

    The heating / drying husk addition process ripens the taste, especially sweetness and flavor, etc. without losing freshness by moderate heating, and sterilizes it into a paste that can withstand long-term storage. Although it is a raw material, it has a thickening effect and gives it a moderate viscosity, and uses pectin contained in the skin of other citrus fruits, or agar, gelatin, carrageenan, etc. First, pectin derived from husk should be used, and the blending amount should be the amount of dried husk that provides the desired viscosity with respect to the amount of fruit to be added. However, it is desirable to set it to 5% or more of the weight of the coconut flesh, but it is also possible to set the paste viscosity as a standard by adding dry husk corresponding to the amount of peel that the fruit used originally has. Ah , Furthermore, in addition to the addition of the dry persimmon bark, it may be added a gelling agent and a saccharide such as a portion outside of pectin or agar.

    In the soybean powder addition process, a predetermined amount of soybean powder is added to the paste-like flesh that has undergone the heating and drying husk addition process, and the tannin that has already been insolubilized in the cocoon removal astringency treatment process is irreversible. In a process that makes it possible to prevent the water from becoming soluble again, more specifically, a weight of 5% or more with respect to the total weight of the target fruit pulp (including the added dried husk) The soybean powder to be added must be added, and the viscosity of the koji paste can be adjusted by adjusting the content of 5% or more as appropriate. When the paste is cooked, there is a possibility that the astringency is regenerated.

    The cooling / sealing packaging process is a process of cooling while adjusting the finished sugar content, filling in a sealed container, and packaging. More specifically, natural heat dissipation or use of a refrigerator or outside of a container containing rice cake paste. The strawberry paste that has been forcibly cooled to room temperature by indirect cooling with contacted ice or cooling water, blowing by a blower, etc., is placed in an airtight container of appropriate volume such as canned, bottled, plastic container, retort container, retort pouch, etc. Filling, deaeration, and vacuum sealing work are possible, and sterilization such as heat sterilization can be performed after packaging.

    In the freezing process, the paste paste sealed at room temperature is frozen again and stored in a frozen state and transported in a frozen state. More specifically, it can be slowly frozen. In order to maintain freshness, air freezing method, semi-air blast freezing method, blown freezing method (air blast freezing), contact freezing method (contact freezing), brine freezing method, liquid nitrogen freezing method (flash freezing), etc. Although quick freezing, ultra-rapid freezing, or instant freezing should be performed, slow freezing is not impossible.

    The jelly containing strawberry paste is basically a jelly obtained by adding three components of jelly preparation, sugar and acid at a predetermined ratio to the strawberry paste of the present invention, and more specifically, jelly. The candy paste, and the jelly preparation, fructose, pH adjuster, citric acid, vitamin C, and water containing appropriate amounts of jelly solution are filled into a mold container, shaped and solidified, and the final finished sucrose degree (Brix) Should be set to 20 to 30%. As shown in the examples to be described later, along with the jelly solution, the astringent cocoon from which the skin, buttock, and seeds have been removed is sliced to a predetermined thickness. Alternatively, one or more pieces of de-fruited fruit pieces cut into blocks of a predetermined size, sliced to a final finished sucrose degree (Brix) of 40%, quickly frozen with an appropriate amount of antioxidant added In a mold container It can be filled, filled and solidified.

    The jelly preparation has a function of coagulating and gelling by mixing the koji paste with an appropriate amount of water and other food additives and foods. More specifically, gelatin, carrageenan, agar, Pectin (high methoxyl pectin, low methoxyl pectin) may be alginic acid, xanthan gum, guar gum, sodium carboxymethylcellulose, etc. In other words, it may be a thickening polysaccharide, a thickening stabilizer, a paste, etc. It is possible, and if necessary, cooking required for coagulation such as addition of sugar, acid, calcium and the like, heating, cooling and the like can be performed.

The pH adjuster functions to appropriately adjust the pH (hydrogen ion index) of the jelly paste-containing jelly, and to maintain the pH range necessary for stabilizing the hardness and structure of the jelly. Specifically, as shown in the examples described later, it is desirable to use glucono δ-lactone that can lower the pH without producing acidity, but organic acids such as citric acid and DL-malic acid and salts thereof 1 or 2 or more of various pH adjusting agents such as carbonates such as sodium carbonate or phosphoric acid of phosphoric acid can be selected or appropriately blended to adjust the hardness and sourness of the jelly. .
In the following, the structure of the present invention will be described in detail together with an embodiment representative of the present invention shown in the drawings.

    In the example shown in the flow chart of cocoon paste production in FIG. 1, the cocoon subjected to the de-astringency treatment process 1 is separated into a real part and a skin part by a freezing / peeling process 2, and the skin part is dried and pulverized. On the other hand, remove the buttocks and seeds from the real part, apply to a food processor, dry to half the weight, perform the crushing and concentration step 3 to set the sugar content to the predetermined finish, and add antioxidant Step 6 of heating to 75 to 85 ° C. after Step 4 and adding 5% or more of dried husk powder with a weight of the finished weight, followed by Step 6 of stopping heating and adding soybean powder with a weight of 5% or more of the finished weight A typical example of the method for producing a strawberry paste according to the present invention is shown in which the product is cooled to room temperature, frozen through the hermetic packaging step 7, and subjected to the step 8 for shipping and storage. It is.

    The drought removal astringency treatment process 1 in FIG. 1 encloses and harvests the harvested ripe fruits in a carbon dioxide astringency removal device in which the inside temperature is set so that the pulp temperature is controlled in the range of 20 to 24 ° C. For about 3 days, fill with carbon dioxide gas to remove the astringency, or place the strawberry fruit in a sealed polyethylene bag with a thickness of about 0.1 mm to remove the strawberry fruit to be removed. We store dry ice with a weight of about 1/100 to 2/100 in newspaper or non-woven fabric that can ensure air permeability so that it does not come into direct contact with the persimmon fruit for about 5 days at room temperature. It is a process of removing astringency by storing it for a certain degree.

    柿 De-astringing treatment process 1 can be performed using alcohol in addition to carbon dioxide gas, and a de-astringing mat is enclosed in a cardboard box for shipping, and it takes about 7 to 10 days at room temperature. By storing it, it can be treated to remove astringency. Put the shochu liquor with an alcohol concentration of 25-35% in a dish and dip it into the plate so that it can be lightly crushed or sprayed. It is possible to remove astringency by packing in a 0.08 mm polyethylene bag, sealing and storing at room temperature for about one week.

    The freezing / peeling process 2 can be carried out by either automatically freezing the astringent fruit that has been subjected to astringency treatment or by rapidly freezing the astringent fruit that has been subjected to astringency treatment and storing it frozen for a certain period of time. It is supplied to the peeling machine, peels the peeled portion from the strawberry fruit, and supplies it to the skin drying and powdering process 9 in FIG. Only the crushed and concentrated step 3 is supplied.

    The skin drying / powdering process 9 in FIG. 1 collects only the crusts removed by the freezing / skinning process 2 and uses a dehumidifying blower in combination with the far-infrared irradiation device for 7.5 hours × 4 After drying for 30 hours a day, the powder is pulverized by using a food processor or a food mill, etc., but when only a far-infrared irradiation device is used for the drying, 7.5. Even when the drying process for 45 hours is performed for time x 6 days, experimental results have been obtained that the dryness is insufficient as compared to the 30-hour drying process using a dehumidifying fan. It is efficient to perform the drying process by using both the irradiation of far infrared rays and the air blowing.

    In the crushing / concentrating step 3, after peeling the skin and removing the buttock and seeds, the frozen flesh meat is crushed using a food processor or food mill and processed into a paste, During the crushing process, the moisture is evaporated until the weight of the paste-like pulp is reduced to 1/2 of the pulp weight before concentration, and the finished sugar content (Brix) is set to 14% to increase the concentration. .

    In addition step 4 of antioxidant, ascorbic acid Na (vitamin C), which is an antioxidant measured to 0.5% or more of the finished weight, is added to koji pulp and kneaded uniformly. In the subsequent heating / drying husk adding step 5, the pulp paste with antioxidant added is heated to 75 to 85 ° C., preferably 80 ° C., and 85 ° C. is applied to prevent browning. 1) Add 5% or more of the dried husk powder produced in the skin drying / pulverization process 9 in Fig. 1 and mix it homogeneously, and then stop heating. Let

    In the soybean powder addition step 6, the soybean paste measured to a weight of 5% or more of the finished weight of the koji paste is added to the koji flesh paste to which the appropriate amount of the dried koji powder is added in the skin drying / powdering step 9. Knead evenly, then cool down to 25 ° C or lower while adjusting the final sugar content (Brix) to 24% by cooling / sealing packaging process 7, and canned, bottled, plastic in a sterilized environment It is assumed that the container, retort container, retort pouch or the like is sealed, after being filled and degassed. Thus, the paste paste enclosed in the airtight container is rapidly frozen and processed in the freezing step 8 so that it can be stored frozen and transported in a frozen state.

    The jelly-containing jelly paste included in the present invention contains the candy paste produced in Example 1 and the jelly preparation, fructose, pH adjuster, citric acid, vitamin C, and appropriate amounts of water, and is filled in a mold container. Then, it is shaped and solidified, and the final finished sucrose degree (Brix) is set to 20 to 30%. More specifically, it is as follows.

The jelly paste-containing jelly shall be shown for each jelly of prototypes 1 to 3 manufactured according to the blending ratio shown in Table 1 below.

    The jelly of Prototype 1 is 1.2 g of jelly preparation (PAC-11: trade name), 7.68 g of sugar, 5.12 g of fructose, 20.0 g of koji paste, glucono δ-lactone (mild pH: trade name) 0. 2g, 0.05g of citric acid, 0.05g of vitamin C and 34.3g of water, and after heating for a certain period of time, slice the de-astringent koji from which the skin, buttock and seeds have been removed in advance to a predetermined thickness, and finally finish sucrose A mold container with 2 pieces of 20 g of astringent fruit pulp that has been fast-frozen by adding a suitable amount of antioxidant (L-ascorbic acid Na) and saccharified so that the Brix is 40% The jelly is filled with crude heat, stored in a refrigerator, cooled and solidified for a predetermined time, and the final finished sugar content (Brix) of the jelly is seasoned and set to 25%.

    Mold containers can be made of plastic or retort containers, retort pouches, etc., can be covered and sealed, and can be displayed and sold in stores, as well as desserts used in restaurants, coffee shops, etc. It can be used as a mold container as a mold for molding.

    The jelly of Prototype 2 has approximately the same blending ratio as that of Prototype 1 and is set with a small amount of change in the de-fructified fruit pulp, 1.2 g of jelly preparation (PAC-11: trade name), sugar 7. 68 g, fructose 5.12 g, koji paste 20.0 g, glucono δ-lactone (mild pH: trade name) 0.2 g, citric acid 0.05 g, vitamin C 0.05 g, water 34.3 g, and heated for a certain period of time. Later, the astringent cocoon from which the skin, buttock, and seeds have been removed is sliced to a predetermined thickness, sliced to a final finished sucrose content (Brix) of 40%, and an appropriate amount of antioxidant (L-ascorbic acid) Na 20 was added and 20 g of a piece of destringent fruit pulp that had been quickly frozen and filled into a mold container to remove rough heat, housed in a refrigerator, and cooled and solidified for a predetermined time. The final finished sugar content of the jelly ( (Brix) is seasoned and set to 25%.

    Prototype 3 jelly is an increased amount of koji paste, jelly preparation (PAC-11: trade name) 1.3 g, sugar 2.16 g, fructose 1.44 g, koji paste 35.0 g, glucono δ-lactone (Mild pH: trade name) 0.2g, citric acid 0.08g, vitamin C 0.05g, water 59.77g are mixed, heated for a certain period of time, filled in a mold container to take rough heat, and stored in a refrigerator. The jelly is cooled and solidified for a predetermined time, and is seasoned and manufactured so that the final finished sugar content (Brix) of the jelly is 25%.

(Operation of Example)
The manufacturing method of the koji paste of the present invention having the above-described configuration is such that the koji fruit removed by the de-astringing treatment step 1 shown in FIG. 1 is rapidly frozen at the beginning of the freezing / peeling step 2. After that, the skin is peeled, and the processing to remove the buttocks and seeds is performed, so that it can be stored while maintaining the fresh state, and the skinning process is proceeded sequentially according to the production plan. Is possible.

    The husk portion removed from the strawberry fruit in the process of the skin peeling process 2 is supplied to the far-infrared irradiation device during the process of the skin drying / powdering process 9, and dehumidified air is blown by a blower operated in parallel. Depending on the work contents made possible, it does not impair various components peculiar to the crust part, such as nutritional components, flavors, and hues, compared to the case of using a general heat drying device, and it is more efficient In addition, a sufficient dry state can be ensured, and pulverization using a food processor or a food mill or the like has been performed into a powder to facilitate measurement, addition, and homogeneous mixing to the subsequent pulp paste. It will be a thing.

    In the crushing / concentration step 3, the coconut flesh that is still frozen is put into a food processor or food mill and pulverized until the weight of the flesh is halved. In addition, various nutritional components and taste components (taste component, fragrance component, pigment component, etc.) contained in strawberry pulp are concentrated, and the final sugar content of the strawberry paste is set by setting its finished sugar content (Brix) to 14%. Seasoning can be made easy.

    Antioxidant addition process 4 is performed by adding an appropriate amount of antioxidant to the strawberry pulp paste, so that the nutritional components and taste components (taste component, fragrance component, pigment component, etc.) contained in the strawberry pulp paste during the subsequent heating operation ) And the like, and in the subsequent heating / drying husk addition step 5, the coconut paste is heated to around 80 ° C. and dried in the skin drying / powdering step 9 By adding an appropriate amount of husk powder and mixing it homogeneously, it becomes possible to supplement the gelled components that are not originally contained in husk flesh with pectin and sugar contained in the husk portion, such as gelatin, agar, etc. It becomes unnecessary to add a thickener.

    In the soybean powder addition process 6, by adding an appropriate amount of dry husk powder, adding an appropriate amount of soybean powder during the heat dissipation process of the stopped pulp paste, and kneading uniformly, It stabilizes the insolubilized tannin and reliably prevents it from becoming water-soluble again.

    When cooling to the room temperature of 25 ° C. or lower in the cooling / sealing packaging step 7, the dried husk powder already added during the heating / drying husk adding step 5 retains moisture in the pectin and sugar components. In this way, the dripping caused by cooling is surely prevented, and the final finishing sugar content (Brix) of the cooling process is adjusted to 24%, and the sugar content of the koji paste is immediately after production and after long-term storage. Can be maintained at a level that can be used for a wide range of cooking, and in a sterilized environment, canned, bottled, plastic containers, retort containers, retort pouches, etc. It should be sealed and hygienic for long periods.

    By freezing and shipping process 8, the paste paste filled in the sealed container is quickly frozen and processed to stabilize the insoluble pectin, and the nutritional components and taste components (taste component, fragrance component, pigment component) contained in the strawberry fruit Etc.) can be stored in a fresh state, and drip after thawing can be prevented, and the package can be stored frozen and transported in a frozen state.

    According to the jelly of the prototype 1, the jelly containing the candy paste produced using the candy paste of the present invention has a sufficient pH when only 0.2 g of glucono δ-lactone (mild pH: trade name) is added. Although it could not be lowered, by adding 0.05 g of citric acid, it becomes possible to adjust to a desired arbitrary pH value. In addition, the final sugar content (Brix) is seasoned and set to 25%, and after 2 days from manufacture, the sugar content (Brix) is 29% and the pH (hydrogen ion index) is 3.88, which seems to be a fruit. It becomes a jelly that exhibits deep sweetness and moderate acidity, and two pieces of de-fruited fruit pulp increase the added value of the jelly.

    Similarly, the jelly of Prototype 2 has a sugar content (Brix) of 29%, which is higher than the normal sugar content (Brix) of 20% in fruit jelly other than common fruit fruits. In addition, the de-fruited fruit pieces that float in the jelly enhance the visual and texture quality of the product.

    The jelly of Prototype 3 has a relatively large amount of addition of koji paste of 35.0 g compared to Prototypes 1 and 2, and the amount of citric acid is increased to 0.08 g accordingly. Thus, it is possible to obtain the taste and sourness of a thick persimmon fruit, and succeeded in producing a jelly containing a high concentration of nutrient components of persimmon fruit including persimmon skin.

(Effect of Example)
In addition to the characteristics described in the section of the effect of the present invention, the method for producing the strawberry paste of Example 1 having the above-described configuration is in the process of adding the heating / drying husk shown in FIG. In addition, the dried husk powder added to the heated strawberry pulp paste has pectin and sugar derived from cocoon fruit, and serves as a gelling agent to form a gel such as agar or gelatin. In addition to eliminating the need to add an agent, the nutritional components and taste components (taste component, fragrance component, pigment component, etc.) of the finished strawberry paste can be obtained by the characteristic cooking means of blending the husk component into the strawberry pulp component ) Can be made to have a rich and natural taste, and until now, the effect of being able to produce high-quality koji paste without the need for any coagulants that dilute the flavor of koji fruit Will be played.

    Furthermore, the soybean powder added during the process of soybean powder addition step 6 irreversibly fixes and stabilizes the insoluble tannin contained in the koji paste so that it does not change to water-soluble by cooking. When various processed foods such as bread, baked confectionery, noodles, rice cakes, etc., prepared by adding rice cake paste by cooking, the astringency of rice cake is not regenerated, and whether or not cooking is done. In addition, a high value-added rice cake paste that can be added to various foods and beverages will be realized.

    In addition, each of the prototypes 1 and 2 of the jelly paste containing strawberry paste of Example 2 is based on the cocoon paste shown in Example 1, and the jelly product produced by blending the jelly preparation or the like has a predetermined thickness for removing astringency. Sliced into pieces, sugared so that the final sucrose content (Brix) is 40%, mixed with one or more pieces of destringent fruit pulp quickly frozen by adding an appropriate amount of antioxidant As well as enhancing the flavor of persimmon fruit, it is also possible to increase the amount of nutritional components, realizing a high level of balance between taste and quality, which was extremely difficult with conventional technology, and increasing added value, Prototype 3 can further enhance the concentration of persimmon paste and exhibit the excellent characteristics of being able to obtain a taste close to fresh persimmon fruit.

(Conclusion)
As described above, the method for producing the cocoon paste of the present invention, the cocoon paste produced thereby, the jelly containing the cocoon paste, and the novel configuration make it possible to achieve the intended purpose and the production. It is easy and can be manufactured economically using existing equipment in conventional food factories, and it can be produced economically, and over-produced ginger can be stored for a long period of time with added value A variety of foods, including the confectionery industry and the noodle industry, that want to provide a fresh taste of persimmons throughout the year by processing the excellent persimmon pastes It is also highly appreciated by processors, distributors and consumers, and is expected to be widely used and popularized.

The drawings show a typical embodiment that embodies the technical idea of the method for producing a koji paste of the present invention.
It is a flowchart which shows one Example of the manufacturing method of rice cake paste.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Dehulling treatment process 2 Freezing and peeling process 3 Crushing and concentration process 4 Antioxidant addition process 5 Heating / drying hull addition process 6 Soybean powder addition process 7 Cooling / sealing packaging process 8 Freezing process 9 Skin Partial drying and powdering process

Claims (8)

    After removing the skin, heels and seeds, crushed and dried until the weight is reduced by half and the sugar content (Brix) reaches 14%. In addition, it was heated to 75 to 85 ° C., and an appropriate amount of dried husk powder of 5% or more of the finished weight was added and mixed, and further, an appropriate amount of soybean powder of 5% or more of the finished weight during the heating stopped state Is added to and mixed to adjust the final finished sugar content (Brix) to 24%, filled into a hermetically sealed packaging container, and frozen.     After removing the skin, heels and seeds, crushed and dried until the weight is reduced by half and the sugar content (Brix) reaches 14%. In addition, heating to 80 ° C, adding an appropriate amount of dry husk powder of 5% or more of the finished weight, mixing, and adding an appropriate amount of soybean powder of 5% or more of the finished weight while the heating is stopped A rice cake paste characterized by being mixed and adjusted to a final finished sugar content (Brix) of 24%, filled in a sealed packaging container, and rapidly frozen.     The cocoon that has been subjected to the astringent treatment process is separated into a real part and a skin part by a freezing / peeling process, and the skin part is dried and powdered while the hood and seeds are removed from the real part and then the hood. Apply to processor, dry to half weight, perform crushing / concentration process to set to the specified sugar content, heat to 75-85 ° C after adding appropriate amount of antioxidant, 5% of finished weight After the step of adding and stirring the above-mentioned appropriate amount of dried husk powder, the heating is stopped, the appropriate amount of soybean powder of 5% or more of the finished weight is added, the step of stirring is performed, and after cooling to room temperature, the sealed packaging step is performed. The manufacturing method of the candy paste as described in any one of Claim 1 or 2 which made it the process which made it freeze after that and ship and preserve | save.     The cocoon that has been subjected to the astringent treatment process is separated into a real part and a skin part by a freezing / peeling process, and the skin part is dried and powdered while the hood and seeds are removed from the real part and then the hood. Apply to processor, dry to half weight, perform crushing / concentration process to set to the specified sugar content, heat to 75-85 ° C after adding appropriate amount of antioxidant, 5% of finished weight After the step of adding and stirring the above-mentioned appropriate amount of dried husk powder, the heating is stopped, the appropriate amount of soybean powder of 5% or more of the finished weight is added, the step of stirring is performed, and after cooling to room temperature, the sealed packaging step is performed. It is then frozen, shipped and stored, and the soy protein is bound to the tannin, which has been changed from water-soluble to insoluble by the de-astringency treatment process, to irreversibly fix the insolubility, Skin pectin And it was made to be as possible to secure a viscosity which allows preventing the separation of moisture by sugar process according to claim 1 or 2 any one claim of persimmon paste.     The wrinkles that have been subjected to the de-astringency treatment process are separated into a real part and a skin part by a freezing / peeling process, and the skin part is dried by irradiating with far-infrared rays and blown and powdered, while the real part After removing the buttocks and seeds from the food processor, it is applied to a food processor, dried to half the weight, subjected to a crushing and concentration process to set the sugar content to a predetermined level, and after adding an appropriate amount of antioxidant, 75 to 75 After heating to 85 ° C and adding and stirring an appropriate amount of 5% or more of dried husk powder, the heating is stopped, and an appropriate amount of soybean powder of 5% or more of the finished weight is added and stirred. 3. A method for producing rice bran paste according to claim 1, wherein the paste is cooled to room temperature and then rapidly frozen through a hermetic packaging process so that it can be shipped and stored.     The wrinkles that have been subjected to the de-astringency treatment process are separated into a real part and a skin part by a freezing / peeling process, and the skin part is dried by irradiating with far-infrared rays and blown and powdered, while the real part Remove the buttocks and seeds from the food, put it on a food processor, dry it to half the weight, perform the crushing and concentration process to set the finished sugar content (Brix) to 14%, and add the appropriate amount of antioxidant Heat to 80 ° C through the process, add the appropriate amount of 5% or more dry husk powder of the finished weight and stir, then stop heating and add the appropriate amount of soybean powder of 5% or more of the finished weight and stir The process is performed, the final finished sugar content (Brix) is adjusted to 24%, cooled to room temperature, rapidly frozen through a sealed packaging process, and shipped and stored. Item 1 or 2 A method for producing the koji paste as described.     A mold container is filled with a homogenized mixture of jelly preparation, fructose, pH adjuster, citric acid, vitamin C, and water, each of which is mixed and homogenized with the koji paste according to claim 1 or 2. A jelly-containing paste jelly characterized in that it is shaped and solidified, and the final finished sucrose degree (Brix) is set to 20 to 30%. The final amount of sucrose (Brix) is obtained by mixing and homogenizing appropriate amounts of jelly preparation, fructose, pH adjuster, citric acid, vitamin C and water to the koji paste according to any one of claims 1 and 2. Slice 20% to 30% jelly solution and peeled cocoon from which skin, buttocks and seeds have been removed into slices of predetermined thickness or chopped into blocks of a predetermined size, resulting in a final finished sucrose content (Brix) of 40% A strawberry paste characterized by being solidified in a mold container with one or more pieces of astringent fruit pulp that has been saccharified so as to be added and quickly frozen by adding an appropriate amount of an antioxidant. Entered jelly.

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